Bleu medallions

This is something I came up with that I really like 


Ingredients
1 lbs (Whitetail/ Mule deer/ Elk/ Antilope) tenderloin cut into 4 oz medallions
4 strips Thick cut hickory bacon ( I like the stuff Whole Foods has at the Butcher's counter. 
Italian Dressing 
Jalapenos 
Blue, or Goat cheese 


1. Cut the venison medallions and put them back in the fridge in a zip-lock with the Italian dressing.
2. Remove it 24 hour later and place the flat medallions on the cutting board. 
3. Wrap each one with the bacon and insert a toothpick to hold it in place. When you wrap it have the bacon form a little ridge above the top of the medallion.
4. heat the grill up high and place then on their sides to that the bacon cooks 
5. flip them on the bottom so that the bacon ridge forms a little cup where you will put 2-3 slices of jalapeno covered with a little mount of Bleu or Goat cheese.
6. At this point cook until they are almost done the whole thing should take about 3-4 minutes if they are 1" thick 
7. Take them inside and put them under the broiler to get a little crispness to the cheese.


I like to serve this with some wild rice and perhaps a sherry reduction